pumpkin oatmeal pancakes
These pancakes will capture your heart & improve your heart health!
Oats are rich in antioxidants, called avenanthramides, which are associated with reducing inflammation and blood pressure. Oats also contain fiber + protein, which keep you feeling fuller longer. And consuming oats helps to lower LDL cholesterol (the “bad” cholesterol).
Almonds deliver a host of nutrients to your body! From protein, vitamin E, healthy fats, fiber, and manganese, and magnesium, this well-rounded food is the mecca of health. Oh and antioxidants. Loads of antioxidants!
Basically what I am saying is that you can’t go wrong with these pancakes. I’ve made them 100+ times and everyone who tries them goes back for seconds, without feeling like they have to take a nap afterward. From tots to adults, you will make new friends with these beauties.
For the printer-friendly version with nutrition facts, click the following link: Pumpkin Oatmeal Pancakes
PUMPKIN OATMEAL PANCAKES
vegan, dairy-free, gluten-free
Recipe by Jentry Lee Hull
Yields about 20 pancakes
INGREDIENTS
1 cup Almond Flour *
3 cups Oat Flour (use gluten-free if needed)*
2 Tbsp Baking Powder
1 tsp pink Himalayan Salt (or fine kosher salt)
2 tsp Cinnamon
2 ripe spotted bananas, mashed
1/2 cup pure Pumpkin Puree (I use Farmer’s Market)*
2 Tbsp Miyoko’s Vegan Butter or Coconut oil, melted *
2 Tbsp Coconut Sugar *
2 Tbsp Maple Syrup *
1 Tbsp Pure Vanilla Extract
2 Tbsp Chia Seeds
20 fl oz. (2 1/2 cups) Unsweetened Plain Plant Milk (I used Ripple Unsweetened Original, available at most grocery stores)*
METHOD
In a large mixing bowl, combine almond flour, oat flour, baking powder, salt, and cinnamon.
In a separate bowl, combine mashed bananas and pumpkin puree, melted butter/coconut oil, coconut sugar, maple syrup, vanilla extract, chia seeds and plant milk.
Stir wet ingredients until thoroughly mixed, slowly combine into a large mixing bowl with dry ingredients.
Mix by hand or with standing mixer.
Mixture should be slightly runny. Within a couple minutes the oats will start to absorb the moisture, so it will begin to thicken.
Once mixture is ready, heat a non-stick pan or flat griddle over medium heat.
Test readiness of griddle by splashing a few drops of water. If the water dances on the surface, it’s ready to go!
Using a 1/3 cup measuring cup, spoon mixture onto griddle and cook for about 2 minutes, or until bubbles start to form around the edges.
Flip with a silicon spatula and cook for another 2 minutes, or until golden brown on both sides.
Continue this process until all the batter is used.
Top pancakes with fruit (berries & sliced banana), sliced almonds, almond butter, hemp hearts (for extra protein and omega-3s), maple syrup, or any other toppings that speak to you.
This recipe yields about 20 pancakes, so any leftovers can be stored in the fridge for up to 5 days or frozen for up to 2 months.
To reheat leftovers, a toaster oven works best.
NOTES
If almond flour isn’t available, try almond meal (available at most grocery stores). It’s darker in color, because the skin isn’t removed, but it offers the same great texture and a nice earthy, sweet flavor.
Oat flour is easy to make at home and it’s much more economical than buying pre-made. Just blend rolled oats (use GF if needed) in a blender or food processor until finely ground.
Pumpkin puree can easily be swapped for sweet potato puree. If you can’t find either, add one more ripe mashed banana.
Coconut sugar can be swapped for maple syrup. Both work well.
For a sweeter pancake, add maple syrup into the batter in addition to the coconut sugar.
Plant milk consistencies vary depending on the ingredients. Almost any plant milk can be used for this, but I recommend milks with a thicker mouthfeel and a low sugar content. Always go for unsweetened. Ripple milk, which is made from sweet peas, works well. Other excellent options are Good Karma Flax milk and Silk Organic Soymilk.
